Beef Chili & Super Moist Cornbread – Crock-Pot® Multimeal Multicooker
Beef chili is simmered with a blend of spices and packed with savory ingredients like beans and a rich tomato sauce. It’s hearty and will warm you from the inside out. Served with a side of super fluffy and moist cornbread! Made together, at the same time, in my NEW Crock-Pot® Multimeal Multicooker!
Jump to RecipeDisclosure: This post is a sponsored post on behalf of Crock-Pot® Brand. As always, all opinions are my own.
Ingredient Notes
- Ground Meat: Lean ground beef, turkey, or even plant-based options work well. I’m using lean ground beef so this will allow me to skip the step of having to drain the fat from the beef once it’s cooked.
- Vegetables: Bell peppers, onions, and garlic add depth and nutrition to this hearty chili.
- Tomatoes: Crushed tomatoes provide a rich, savory base. Tomato paste is added to enhance the depth of this savory base.
- Beans: Kidney beans are a classic for me in beef chili, but feel free to use black beans or pinto beans based on your preference.
- Beef Broth: Beef broth is the choice of liquid used. I’m using 1 cup of beef broth to get the chili to my preferred consistency level. Feel free to add more broth to get it more soupy or less to attain a more chunky chili. You can always stir in more broth at the end to your preferred desire.
- Spices: Chili powder, cumin, paprika, and oregano create that signature chili flavor. Adjust the spice level with cayenne pepper.
- Toppings: shredded cheese, sour cream, chopped green onions, diced red onion, fresh cilantro, jalapeño slices, lime wedges
FAQs
1. Can I use dried beans instead of canned? Soak the beans overnight and adjust the cooking time as needed. Dried beans may take just a little longer to cook.
2. Is it possible to make this chili vegetarian? Replace the meat with lentils or extra beans and consider adding additional diced vegetables for heartiness.
3. How long should I cook chili in a crockpot? Cooking on low for 6-8 hours or on high for 3-4 hours will yield the best results.
4. Can I freeze leftovers? Homemade chili freezes so well! Store it in airtight containers for up to three months. Reheat on the stove or in the microwave.
This Crock-Pot® MultiMeal is the dual-pot multicooker for creating two dishes simultaneously, using just one appliance. The revolutionary DualSync Technology smart timer lets you make two meals, with different cooking temperatures and methods, and have them both ready to eat at the same time.
With dual-pot temperature and cook functions (that including slow cook, sear/sauté, bake, rice/steam, and keep warm), this appliance may not ever leave my countertop! For this recipe, I brown the beef and veggies first and then slow cooked with the remaining chili ingredients it in the same pot. This saves me from cleaning up multiple pots/pans. It’s the ultimate one-pot appliance! This beautiful ‘Oat Milk’ color I’m using is linked here: Crock-Pot® MulitMeal Multicooker
Tips for Success
- Sauté Vegetables First: For a deeper flavor, don’t skip the part for sautéing the onions, garlic, and peppers.
- Adjust Seasoning: Taste your chili towards the end of cooking. You may want to add more spices or salt based on your preference.
- Let It Sit: Chili often tastes better the next day as the flavors have time to develop. If you can, make it ahead!
If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Beef Chili & Super Moist Cornbread – Crock-Pot® Multimeal Multicooker
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 lb lean ground beef (93/7)
- 1 medium onion, diced
- 1 bell pepper( red or green), diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper adjust for heat preference
- Salt and pepper, to taste
- Toppings: shredded cheese, sour cream, chopped green onions, diced red onion, fresh cilantro, jalapeño slices, lime wedges
For the Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup corn kernels (fresh, frozen, or canned and drained), optional
Instructions
For the Chili (Pot 1)
- Preheat the first pot (on the left) of the Crock-Pot® Multicooker on the 'Sear/Saute' HIGH setting. Once preheated, add the olive oil and beef. Break it apart with a spatula, cooking until browned and no longer pink (about 5-7 minutes).
- Add the onion, bell pepper, and garlic to the pot with the beef. Sauté for another 3-5 minutes until the vegetables soften.
- Add the crushed tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and season with salt and pepper to taste. Mix everything together until well combined.
- Cover and select the 'Slow Cook', 'HIGH' setting for 4 hours for the first pot. Then, press 'START'.
For the Cornbread (Pot 2)
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix—some lumps are okay. Fold in the corn kernels until evenly distributed.
- Line the second pot (on the right) of the Crock-Pot® Multicooker with parchment paper. Spray with a non-stick cooking spray. Preheat the second pot on the 'BAKE', 'HIGH' setting for 25 minutes and press 'START'. Once preheated, pour the batter into the prepared pot. Smooth the top of the batter evenly flat. Cover and let cook.
- Check the cornbread for doneness during the last 20 minutes of baking. Cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Lift the corners of the parchment paper to remove the cornbread from the pot. Slice and serve with chili and chili toppings of choice. To keep cornbread warm while chili is slow cooking, place back into the pot and turn on the 'WARM' setting.
